The Musette: upside-down chocolate crumble cake

This is a truly beautiful dessert with serious chocolate power. You may be surprised to see that I place the crumble under, rather than over, the filling. This gives a fantastic texture and is also extremely simple to prepare. Believe it or not, the French had no idea of crumble until they were introduced to it by the British…cela change! As an added bonus, this dessert can be made up to one day in advance and kept in the fridge.

Ingredients (serves 8-10)

Crumble base

  • 35g (2 1/2 tbsp) cold butter, unsalted
  • 35g (2 3/4 tbsp) raw sugar
  • pinch sea salt
  • 30g ( 1/4 cup) plain (all-purpose) flour
  • 1½ tsp unprocessed cocoa powder

Chocolate cream

  • 1 medium organic egg
  • 90ml (3/4 cup) thick (heavy) cream
  • 1 tsp espresso coffee powder
  • 1 tsp vanilla extract
  • 150ml (2/3 cup)  full-fat milk
  • 155g (5 1/2oz) dark chocolate (70% cocoa), roughly chopped


1.Pre-heat the oven to 170ºC/150ºC fan/gas mark 3 (325ºF/300ºF fan).